Roast tomato and crème fraîche soup

1. Method
1. Pre-heat the oven to 200C/400F/Gas6. Place the tomatoes, red onion, garlic and thyme in a roasting tin and drizzle over the olive oil. Season generously and roast for 30 minutes until softened and a little charred.
2. Remove the onions and garlic from the roasting tin and set aside. Pour half the stock over the tomatoes and return to the oven for 10 minutes.
3. Meanwhile, slip the onions and garlic out of their papery skins and whiz in a food processor to form a paste.
4. Remove the roasting tin from the oven, discard the thyme, then add the stock and tomatoes to the food processor, scraping up any residue with a wooden spoon (the caramelised bits are the tastiest bits and hold all the flavour).
5. Strain the mixture into a clean pan and add the remaining stock and the crème fraîche. Heat gently and season to taste. Stir in the parsley, ladle into bowls and serve with warm crusty bread.

2. Or with Turtle’s Spicy parsnip soup with chives in the same bowl as it adds a nice contrast in colours and flavours.